Chickpea Burgers

The one quality that makes chickpeas so fantastically versatile is their rather marvellous texture. More uniform and slightly drier than other pulses, chickpeas possess an almost claggy characteristic perfect in hummus, as a crispy ball of falafel or even a “meaty” chickpea burger. What is more, chickpeas have a culinary coup in reserve; their flavour is a little less prevalent than that of other pulses. With chickpeas a delightful ambience of taste is assured, one that is easily peppered with high points from a wealth of suitable ingredients.

Though some guidance is offered below, you may flavour your chickpeas burgers any way you wish – the pantry is your proverbial oyster. Mint and coriander make particularly suitable herbs here; their fragrance carries through in a most satisfactory manner. However, where this recipe excels is in the addition of mango chutney. The chutney gives each burger a little sweetness and compliments the cumin perfectly.

When selecting your chutney go for the hottest, most fragrant you can find – whole spices such as cloves, cardamom and onion seeds are a good omen. Though, you may of course make use of my spectacular and much-frequented mango chutney recipe – your chickpea burgers will be full of grace and thanks… as will your taste buds!

Hi there – these were excellent – saw your blog post last night and made these burgers for our tea! So easy and incredibly delicious (healthy too!) We didn’t have enough chickpeas so subbed one of the tins for black eyed beans and it worked really well. Served them with a green salad. Made enough for tonight too, which we’re having with ratatouille. So all in all, thank you!

I’m a huge fan of chickpea burgers. I make them at least once, if not twice or more a week for dinners and lunches. I love that you paired these with mango chutney. The sweet and savory combination sounds so satisfying!

I love your blog! The recipes and photography are amazing and I wish you the best of luck in becoming a journalist. Your recipes pose a challenge for me since I’m in the USA and we measure in “cups” instead of “grams”, but I found a handy online calculator that should help convert. Thanks!

These were amazing. I added slivers of slowly fried, caramelised onions. Next time I will add a lot more coriander and maybe even some crispy bacon. I’ve got huge arm muscles after mashing the chickpeas (phew!) and grinding the cumin seeds – who needs weights and gym equipment when you’re cooking frugally?

Everything about the burgers was appealing – the texture, the colour, the taste, the simplicity of the recipe and of course the cost. Five stars, highly recommended. Thank you.